PASTEL COM DIABO DENTRO (PASTRY WITH THE
DEVIL INSIDE)

Unusual might
be the word youd choose to describe these tuna-filled
turnovers after your first taste. But we predict that a few more
bites will change your reaction to fantastic.

Be sure to use fresh tuna
if you can get it. For corn flour, check natural foods groceries,
or make your own by grinding corn meal in a food processor until
it is extremely fine. (Some grocery stores carry a finely-ground
meal that needs no further processing.) Plan to serve 3 - 4
turnovers per person.

2 large sweet
potatoes, unpeeled

1 - 2 cups corn flour

1 medium onion, finely
chopped

2 tblsp. olive oil

1 lb. fresh tuna,
cooked, or 1 7-oz. can of tuna

1 medium tomato,
chopped

2 chili peppers,
finely chopped, or 1 tsp. cayenne pepper

1 tsp. salt

oil for deep frying

To make the pastry, wash
potatoes well and boil them until they are very tender. Spin
them, kins and all, in a blender or foor processor until they
make a smooth paste, or mash them thoroughly in a large bowl,
making sure to get out all the lumps. Slowly add the corn flour,
blending it in with your hands or with a wooden spoon to make a
stiff dough. The moisture in your potatoes will determine how
much you need, but the mixture should resmble biscuit dough or
pie pastry (although it will be somewhat coarser). If the dough
becomes too dry, add a few spoons of the water in which the
potatoes were cooked. Roll into a ball, wrap in a damp, lint-free
cloth, and chill while you make the filling.

Sauté onions in oil
until they become transparent. Flake the tuna and mix with the
onions and the remaining ingredients. (If you like spicy food,
you may want to double or triple the amount of hot pepper.)
Unwrap the dough and spread the damp towel on a flat surface.
Working on top of it, tear off golf-ball size pieces of the dough
and roll them into circles about 1/8-inch thick and 4 - 5 inches
in diameter. Put a tablespoonful of the tuna filling on half of
the dough circle; fold the other half of the circle across it and
pinch the edges to seal.

In a deep, heavy pot,
heat oil for frying until a test piece of dough sputters
vigorously. You may either deep-fry the turnovers or fry them in
a couple of inches of oil, turning them once to allow both sides
to cook. Fry 2 or 3 at a time, continuing to make more as you fry
the first ones. The oil is the right temperature when a test
turnover becomes golden brown after frying about 3 minutes on
each side. Drain on clean, absorbent cloths, and serve
immediately.